Brazilian Chicken Tostone with Baja Roasted Vegetables

Twice fried plantains topped with shredded Brazilian chicken béchamel sauce and roasted vegetable blend of red onion, zucchini, yellow squash, red and yellow peppers and plum tomatoes and garnish with cilantro

By: Joe Gurner, Signature Chef

Prep Time: 15 mi
Cook Time: 55 min

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

8 fried tostone halves
1 pound Brazilian shredded chicken
1 cup white béchamel sauce
1 pound roasted vegetables
1/4 cup cilantro leaves

Twice Fried Tostone Halves
1 1/2 pounds fresh green plantains
3 1/2 tablespoons canola oil
2 1/2 tablespoons canola oil
2 1/2 teaspoons kosher salt

Brazilian Shredded Chicken
1 pound chicken breast, boneless, skinless, butterflied
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon ground black pepper
1 14 ounce can crushed tomatoes
1 cup lemon juice
1/4 cup yellow onions, sliced 1/4 inch
1/4 cup celery. Sliced 1/4 inch
2 1/2 teaspoons cilantro leaves, stems removed
2 1/2 teaspoons minced garlic

White Bechamel Sauce
1 tablespoon margarine
2 tablespoons flour
1 cup whole milk

Roasted Baja Vegetables
1/4 cup red onions, diced 1 inch
1/2 cup zucchini, sliced 1/2 inch on bias
1/2 cup yellow squash, sliced 1/2 inch on bias
1/2 cup plum tomatoes, halved and seeded
1/2 cup red peppers, diced 1 1/2 inch
1/4 cup yellow peppers, diced 1 1/2 inch
1 tablespoon jalapeno peppers, seeded, minced
1 tablespoon olive oil
2 1/2 teaspoons ground cumin
2 1/2 teaspoons chili powder
1 tablespoon oregano leaves, minced
2 teaspoons marjoram leaves, minced
1/2 teaspoon salt
1 tablespoon roasted garlic, chopped
1 teaspoon balsamic vinegar
1 teaspoon cilantro leaves, minced

Allergens:

Gluten, Milk, Soy, Wheat

Nutritional Information

Directions:

Fried Tostone Halves: Peel plantains and split in half lengthwise. In a sauté pan fry plantain halves until golden brown, turning to make sure that both sides cook evenly. Remove from oil and drain. Place plantains half on cutting board, cover with plastic wrap and pound to 1/4 inch. Place pounded plantains back in hot oil. Fry until golden brown.
Brazilian Shredded Chicken: Combine cumin, salt and pepper. Mix well. Sprinkle seasoning on both sides of chicken. Combine all ingredients left , mix well. Place chicken in a 13×9 inch pan. Cover with tomato mixture. Bake at 325 degrees for 30 to 40 minutes. Remove chicken from pan and gently shred it.
White Bechamel Sauce: In a sauté pan, melt margarine and slowly add flour to make a roux. Whisk in whole milk , increase heat until sauce boils, reduce heat and simmer foe 30 minutes.
Roasted Baja Vegetables: Combine all vegetables together. Combine first listed olive oil, cumin, chili powder, oregano, marjoram, salt and pepper for marinade, mix well. Pour marinade over vegetable mixture. Toss to evenly coat. Spread evenly in single layer on sheet pan. Roast in a preheated 450 degree oven foe 15 to 20 minutes. Combine roasted garlic, second listed olive oil, balsamic vinegar, and cilantro for dressing. Mix well. Toss roasted vegetables.
For Service: Place 2 tostones halves on plate, place 1/4 cup Brazilian chicken, 2 tablespoons béchamel , 1/2 cup Baja roasted vegetables and 1 1/2 teaspoons minced cilantro.